Friday, October 24, 2014

Yuan's Chicken Cabbage Stir-Fry

Yuan recently shared this recipe for Chicken Cabbage Stir-Fry with her Eastern Nutrition class at Pacific College of Oriental Medicine. She notes that napa cabbage (a.k.a. Chinese cabbage) is a great ingredient for eating in the autumn, according to traditional Chinese medicine. In addition, both napa cabbage and trumpet mushrooms have anti-cancer properties.  
Chicken Cabbage Stir-Fry 
2 chicken breasts (cut into bite-size pieces)  
1 tsp rice vinegar
½ tbsp salt
2 tsp sugar
2 tsp starch (corn starch or qian shi “Fox Nut Powder”)
Vegetable oil 
1 package king trumpet mushrooms (cut into bite-size pieces)
½ head napa cabbage (sliced into ½” strips width wise)
1 tbsp minced garlic
1 tbsp minced ginger (optional)
1 tsp chili peppers sliced into thin pieces (optional)
1.  Mix together the chicken, rice vinegar, salt, sugar and starch. Set aside to marinate 15 - 20 minutes.
2.  Heat the vegetable oil in a wok or large sautée pan on high, add the napa cabbage and cook until tender. Set aside on a separate plate.
3.  Add a little more vegetable oil to the wok/pan, heat it, then add the mushrooms and cook until tender. Set aside on top of the cooked cabbage.
4.  Heat more vegetable oil in same wok/pan, add the garlic and chicken, and ginger and chili peppers (if using).  
5.  When the chicken is cooked through (not pink inside), add the mushrooms and cabbage back into pan, turn off the heat and stir. 
6.  Serve and enjoy!


  1. After reading some of the reviews that stated the recipe was a little bland I added a little more garlic and ginger and then added a few red pepper flakes. It turned out amazing. Will definitely fix again.

  2. I found a winner by cutting the chicken into thin strips, then marinating for several hours in ginger, soy sauce, garlic, and brown sugar. I also used pure coconut oil and added peanuts and a tsp of red pepper flakes and served over rice.